Description
Create the creamiest, restaurant-quality Alfredo sauce right in your kitchen in under 15 minutes. This classic recipe uses simple, high-quality ingredients for a rich, velvety finish every time. Forget the jarred stuff; this is the real deal from my Italian kitchen to yours.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
- Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and fully incorporated.
- Season with salt and pepper. Stir well.
- Toss immediately with your favorite hot pasta, such as fettuccine. Serve right away with extra Parmesan.
Notes
- Always use freshly grated Parmesan cheese for the best melting quality and flavor. Pre-shredded cheese contains additives that prevent smooth melting.
- If the sauce seems too thick, whisk in a splash of hot pasta water or warm milk to reach your desired consistency.
- For a richer flavor, use high-quality European-style butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup sauce
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 45g
- Saturated Fat: 27g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 140mg